Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

por Mauro, Raúl Ricardo, Vela, Antonio José, Ronda, Felicidad
Publicado 2023

Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications

por Deriu, Aloisa G., Vela, Antonio J., Ronda, Felicidad
Publicado 2022

Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato (Plectranthus edulis) Starch

por Milkias, Misikir, Emire, Shimelis Admassu, Abebe, Workineh, Ronda, Felicidad
Publicado 2023

Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads

por Villanueva, Marina, Abebe, Workineh, Pérez-Quirce, Sandra, Ronda, Felicidad
Publicado 2022

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients...

por Calix-Rivera, Caleb S., Villanueva, Marina, Náthia-Neves, Grazielle, Ronda, Felicidad
Publicado 2023

Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber

por Wolde, Yohannes Tolesa, Emire, Shimelis Admassu, Abebe, Workineh, Ronda, Felicidad
Publicado 2022

Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours

por Vela, Antonio J., Villanueva, Marina, Náthia-Neves, Grazielle, Ronda, Felicidad
Publicado 2023

Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (Coccinia abyssinica (Lam.) Cogn.) Cultivars

por Wolde, Yohannes Tolesa, Emire, Shimelis Admassu, Zeleke, Workineh Abebe, Ronda, Felicidad
Publicado 2023

Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour

por Abebe, Workineh, Náthia-Neves, Grazielle, Calix-Rivera, Caleb S., Villanueva, Marina, Ronda, Felicidad
Publicado 2023

Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours

por Vicente, Ainhoa, Villanueva, Marina, Caballero, Pedro A., Muñoz, José María, Ronda, Felicidad
Publicado 2023

Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological propertie...

por Vela, Antonio J., Villanueva, Marina, Ozturk, Oguz K., Hamaker, Bruce, Ronda, Felicidad
Publicado 2023

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

por Rico, Daniel, Ronda, Felicidad, Villanueva, Marina, Perez Montero, Carolina, Martin-Diana, Ana Belen
Publicado 2019

Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread

por Gutiérrez, Ángel L., Villanueva, Marina, Rico, Daniel, Harasym, Joanna, Ronda, Felicidad, Martín-Diana, Ana Belén, Caballero, Pedro A.
Publicado 2023

Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient

por Rico, Daniel, Villaverde, Adriana, Martinez-Villaluenga, Cristina, Gutierrez, Angel L., Caballero, Pedro Antonio, Ronda, Felicidad, Peñas, Elena, Frias, Juana, Martin Diana, Ana Belen
Publicado 2020